This week I interviewed Gaelle Janvier of the Rooftop Gardens Project run out of social justice NGO Alternatives in Montreal. We spoke about container gardening, the McGill and UQAM campuses, Santropol Roulant, Crudessence on top of the Palais de Congres, workshops, cooking … [Read more...] about Rooftop Gardening and Urban Agriculture: Interview with Gaelle Janvier
Fig, Cherry Tomato, and Wild Blueberry Salad
I know, I know! The figs aren't local. The cherry tomatoes and blueberries are, at least. I actually do know two people in the city with fig trees, but these figs are not from those trees. They're from California, and they're ripe and affordable and so tempting. The first time I … [Read more...] about Fig, Cherry Tomato, and Wild Blueberry Salad
Raw Food Gourmet: Zucchini Noodles with Cilantro Pesto, Carrots and Sprouts
Looks complicated, but it wasn't. I didn't break out a single pan. Just a food processor. Boy I love the shredding attachment on this thing. It reminds me of old "What's for Dinner?" cooking shows when one of the co-hosts, Ken, was afraid of the food processor because things … [Read more...] about Raw Food Gourmet: Zucchini Noodles with Cilantro Pesto, Carrots and Sprouts
Anniversary Post and Chocolate Hazelnut Mousse Cake
2 years ago tomorrow I wrote my first blog post. It was based on the story of making my own birthday cake - a dairy-free chocolate-hazelnut mousse cake, because you can't buy one of those around here, and I could make it better than a store anyway. Hubris, I know. Layers of … [Read more...] about Anniversary Post and Chocolate Hazelnut Mousse Cake
Wild Blueberry Jam and “Not Bankrupting Myself for the Sake of Overpriced Fruit”
I knew I'd written about blueberries in Montreal before. Turns out that about 1 year ago I bought a bunch of blueberries from Jean-Talon market and turned them into a simple blueberry sauce/quick fridge jam with cinnamon and lemon juice, inspired by my mom's blueberry pie recipe. … [Read more...] about Wild Blueberry Jam and “Not Bankrupting Myself for the Sake of Overpriced Fruit”
Preserved White Peaches in Cep D’Argent Mistral Dessert Wine
This is what I did with the white peaches I didn't eat fresh, turn into chutney, or freeze. SO much better than the peaches in syrup you buy at the grocery store. And I had leftover syrup, which is amazing on pancakes, especially if you reduce it a little and gets really thick. I … [Read more...] about Preserved White Peaches in Cep D’Argent Mistral Dessert Wine
Mango Chutney + Frozen Mango Chunks + Eating Fresh Mango with a Spoon
When I was buying my 4 pounds of white peaches, I also bought 2 cases of mangoes. Yes, 2 cases! That's about 20 mangoes. The big Kent ones. Not the small yellow Altaulfu or Alphonso mangoes. These guys come from a bit further south and have some body weight. I went to a different … [Read more...] about Mango Chutney + Frozen Mango Chunks + Eating Fresh Mango with a Spoon
White Peach Chutney
I'm in love with white peaches and mangoes and it's a horrible thing. Neither grow here. The white peaches don't even come from Ontario, I don't think. I'm pretty sure they're from California. The problem is I went to Italy a few summers ago and discovered what a peach could … [Read more...] about White Peach Chutney
What the Body Remembers and the Mind Forgets
What do you do when your home is dark? When the rain comes and the wind gushes, and you reach for the light switch out of habit, but there’s no response? You can’t turn on the stove, the television, the radio. In Newfoundland hurricane-induced power outages came in winter when … [Read more...] about What the Body Remembers and the Mind Forgets
20 lbs of Tomatoes = 3 Jars of Non-Shelf Stable Tomato Sauce?
Yup, 20 pounds of tomatoes gave...3 jars of sauce. Note: DO NOT USE THIS RECIPE FOR CANNING! USE THE ORIGINAL AND MAKE A JUICY, SEEDY PUREE INSTEAD OF DRAINING THE BLANCHED AND SEEDED TOMATOES TO MAKE THEM SWEETER AND DENSER! If you make this recipe keep it in the fridge or even … [Read more...] about 20 lbs of Tomatoes = 3 Jars of Non-Shelf Stable Tomato Sauce?